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This is a new course which will allow you to develop and extend your skills within Hospitality and Catering in a vocational context, this means that everything you do will be directly linked to working in any aspect of the Catering and Hospitality Industry e.g. – Chef, waitress, restaurant manager, housekeeper , reception .

Another great bonus of following this course is that there is a strong emphasis on gaining the required knowledge via practical work thus it is ideal for someone who prefers to learn “by doing “ also the examination can be attempted twice January / June of Year 11 thus if you gain a good grade in January it can take the pressure off for June.

Candidates can acquire the skills required for Hospitality and Catering through a range of different avenues:

These units concentrate on the hospitality aspect of the hospitality and catering industry and in particular the skills related to the preparation and carrying out of events and functions. Areas of study:

UNIT 3: Hospitality skills related to events and functionsEvent Based TaskOne event based task taken from a list of WJEC set tasks. Internally assessedusing WJEC set criteria and externally moderated.45 hours in total.60%UNIT 4: Hospitality and the customerWritten Paper 1 ¼ hoursOne paper which will be externally set and marked. All questions compulsory andtargeted at the full range of GCSE grades. The paper will contain short-answer,structured and free response questions drawn from the hospitality content.40%

This examination will be available either as an electronic assessment or as a traditional written paper. 20%

UNIT 3: Hospitality skills related to events and functionsEvent Based TaskOne event based task taken from a list of WJEC set tasks. Internally assessedusing WJEC set criteria and externally moderated.45 hours in total.30%

UNIT 4: Hospitality and the customerWritten Paper 1 ¼ hoursOne paper which will be externally set and marked. All questions compulsory andtargeted at the full range of GCSE grades. The paper will contain short-answer,structured and free response questions drawn from the hospitality content.40%